Crispy Fish Tacos with Fresh Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Fish Tacos with Fresh Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Fish Tacos with Fresh Slaw

Enjoy these crunchy and satisfying fish tacos featuring lightly crispy tilapia fillets, wrapped in soft corn tortillas and topped with a tangy, fresh cabbage slaw. Each bite delivers a delightful combination of textures and bright flavors that perfectly balance indulgence with nutrition.

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NUTRITION

470kcal
Protein
55.3g
Fat
9.6g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

8 ounces Tilapia Fillet

2 Corn Tortillas

1 cup Shredded Cabbage

1/4 cup Shredded Carrot

2 tbsp Nonfat Greek Yogurt

1/4 cup Whole Wheat Flour

1 tsp Olive Oil

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PREPARATION

  • 1

    Pat the tilapia fillets dry and season with salt, pepper, and a pinch of garlic powder if desired.

  • 2

    Prepare the coating by placing the whole wheat flour in a shallow bowl. Lightly dredge each fillet in the flour, ensuring an even coating.

  • 3

    Heat olive oil in a non-stick skillet over medium heat. Fry the tilapia fillets for about 3-4 minutes per side until they are golden brown and crispy. Remove from the pan and set aside.

  • 4

    In a bowl, combine the shredded cabbage and shredded carrot. Stir in the nonfat Greek yogurt and a squeeze of lime if available, mixing well to create a fresh slaw. Season with salt and pepper to taste.

  • 5

    Warm the corn tortillas in a dry skillet or microwave for a few seconds until pliable.

  • 6

    Assemble the tacos by placing a portion of the crispy tilapia on each tortilla and topping with a generous layer of the fresh slaw.

  • 7

    Serve immediately and enjoy a balanced, flavorful meal.

Crispy Fish Tacos with Fresh Slaw

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Fish Tacos with Fresh Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Fish Tacos with Fresh Slaw

Enjoy these crunchy and satisfying fish tacos featuring lightly crispy tilapia fillets, wrapped in soft corn tortillas and topped with a tangy, fresh cabbage slaw. Each bite delivers a delightful combination of textures and bright flavors that perfectly balance indulgence with nutrition.

NUTRITION

470kcal
Protein
55.3g
Fat
9.6g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

8 ounces Tilapia Fillet

2 Corn Tortillas

1 cup Shredded Cabbage

1/4 cup Shredded Carrot

2 tbsp Nonfat Greek Yogurt

1/4 cup Whole Wheat Flour

1 tsp Olive Oil

PREPARATION

  • 1

    Pat the tilapia fillets dry and season with salt, pepper, and a pinch of garlic powder if desired.

  • 2

    Prepare the coating by placing the whole wheat flour in a shallow bowl. Lightly dredge each fillet in the flour, ensuring an even coating.

  • 3

    Heat olive oil in a non-stick skillet over medium heat. Fry the tilapia fillets for about 3-4 minutes per side until they are golden brown and crispy. Remove from the pan and set aside.

  • 4

    In a bowl, combine the shredded cabbage and shredded carrot. Stir in the nonfat Greek yogurt and a squeeze of lime if available, mixing well to create a fresh slaw. Season with salt and pepper to taste.

  • 5

    Warm the corn tortillas in a dry skillet or microwave for a few seconds until pliable.

  • 6

    Assemble the tacos by placing a portion of the crispy tilapia on each tortilla and topping with a generous layer of the fresh slaw.

  • 7

    Serve immediately and enjoy a balanced, flavorful meal.